Caramelised roast potatoes – with skins or without

 
02/01/2010

 

caramelised roast potatoes

This recipe is from my friend, Lina, whose journalistic demons couldn’t resist during her recent pre-Christmas trip to Paris, where she tried the French chef’s taster menu and interrogated him on every detail! She made the skinless version of these potatoes for me as a Christmas surprise. The dish is spicy, aromatic – so easy…and yet unbeatable! I say this as someone who lately has become an incurable potatoholic, and never misses an opportunity to try any potato recipe out.

The French chef explained that he doesn’t serve these potatoes as a side dish to a meat course, but as a starter in their own right. I totally agree with him. There’s no need to downgrade it to a side dish. Do try them – they’re unbelievably easy to make and the total preparation time is just 10 minutes. The same journalistic inquisition also revealed a wonderful recipe for stuffed chicken…

Caramelised Roast Potatoes With Skins Or Without

Ingredients (serve 4)
1kg small potatoes with their skins on
¼ cup olive oil
2 tbsp. hot mustard
2 tsp. sugar
¼ cup white wine
2 sprigs rosemary, only the leaves
1 tbsp. cayenne pepper
juice of 2 lemons
½ cup water
Salt and plenty of freshly ground mixed pepper

Preheat the oven to 180 degrees C.

1. With skins

Scrub the potatoes well with a brush or sponge, put in a pan and cover with water. Boil as they are in their skins for 10 minutes (the time starts from the moment the water starts boiling). Strain and tip into a small pyrex dish. Put all the remaining ingredients, apart from the rosemary, into the blender and blend until creamy. Pour the mixture over the potatoes. Add the rosemary and roast in the preheated oven on a high shelf, for about 30 minutes or until caramelised.

2. Without skins (alternative preparation)

Wash and peel the potatoes, then cut them into small round pieces. Place in a pyrex dish and cover with the creamy mixture. Add the rosemary and put into a preheated oven at 180 degrees C for the first 20 minutes, then lower the heat to 160 degrees C to slowly roast for about one and a half hours, always on a low shelf.

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